Paul was named Young Chef of the Year 2011 and Up and Coming Chef 2012 by Good Food Guide, will be showcasing his signature style, which he describes as ‘natural modern British’.
Focusing on purity of flavour and harnessing wild, seasonal ingredients with one course given an inspired Indian twist, his menu for Cinnamon Kitchen includes slow-cooked cauliflower, hazelnut and chickweed; organic salmon, asparagus, mugwort juice and rhubarb; tandoor lamb rump, fennel, quinoa and yoghurt; and whipped sea buckthorn, crispy rice and burnt meringue.
Tickets are available online at http://www.cinnamon-kitchen.com for just £40 per head. With diners able to watch the culinary action unfold before their very eyes, these seats are turning out to be the hottest in town.
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